'Postcard from Yunnan' – chocolate fondant tart with banana and truffle

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Bananas and truffles certainly aren't what most of us turn to when thinking about Chinese cuisine, but in the unique region of Yunnan they grow together in abundance. Andrew Wong champions this southwestern region with an unusual but delicious dessert that sees a chocolate fondant topped with banana foam and shaved truffle, all hidden beneath crisp rice paper tuiles.

Read Mukta's article for the full story behind this incredible dish.

First published in 2019




Chocolate tart

Banana foam

Rice paper tuiles

To serve


  • Siphon bottle or cream whipper


Begin by making the banana foam. Place 50g of the banana purée in a pan with the gelatine and heat gently until dissolved. Add the remaining purée, then transfer to a siphon gun and charge with 1 gas canister. Place in the fridge to chill until ready to serve
Preheat an oven to 180°C/gas mark 4. Make the tart by melting the chocolate and butter in a bain-marie, stirring constantly and ensuring the temperature does not exceed 37°C
In a separate bowl, whisk together the sugar, eggs and egg yolks until light and fluffy. Fold this mixture gently into the melted chocolate and butter mixture, then transfer to a piping bag
For the rice paper tuiles, place sheets of rice paper on a baking tray lined with greaseproof paper. Brush with melted butter, then dust with icing sugar until completely covered. Place another sheet of greaseproof paper on top. Repeat this process, creating alternate layers of rice paper and greaseproof paper, until all the rice paper is used up
Pipe the chocolate mixture into the pastry cases, then place in the oven to cook for 4 ½ minutes until the mixture is set but still liquid inside (like a chocolate fondant). At the same time, place the sheets of rice piper in the oven and cook until crisp and lightly browned (which should take roughly the same amount of time)
Remove the rice paper tuiles from the greaseproof paper and dust with cocoa powder. To serve, place a fondant tart in the centre of each plate, then top with a squirt of the banana foam. Place a small quenelle of vanilla ice cream alongside, then break the tuiles into large shards and arrange them around and over the tart. Finish with shavings of black winter truffle
First published in 2019

After a tour of the kitchens and restaurants of China, Andrew Wong returned to his parents' restaurant in London and transformed it into a temple of regional Chinese cuisine.

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